Crafted in Sakai, Japan the Morihei Yoshitomo range of traditional Japanese chef knife are a performance tool at an entry level price. The F&F is lower than more expensive models but the knives are well balanced with a high quality blade. A great workhorse, or professional level introduction into single bevel Japanese knives.
- Morihei Yoshitomo Japanese Chef Knife
- 180mm Deba Knife
- Single Bevel - Right Hand
- Unclassified High Carbon Core)
- Soft Iron Jigane (Cladding)
- Poplar Wood Japanese Style Handle
- Plastic Ferrule
- Crafted in Japan
- Edge Length: 181mm |Overall Length: 333mm | Blade Height: 56mm | Weight: 373g
- Blade Thickness: (A) 8.8 (B) 7.8 (C) 2.4
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
* High carbon steel kitchen knives will change colour (patina) during use, care is required to prevent surface rust.
Japanese Kitchen Knife | Deba & Funayuki (Fish Knife)
Most Deba and Funayuki knives have a single bevel grind, with a thicker, heavier and shorter overall build. Although they are generally a specialist fish knife, some modern chefs do use these knives for other tasks such as breaking down meat and poultry. When used with the right ingredients, it can be an awakening experience.